Shredded Beef Tacos With Avocado (Cafe Rio Shredded Beef Tacos)
Avocado is a healthy, delicious, creamy way to get your lycopene and beta-carotene. The healthy fats found in an avocado make absorbing all the healthy vitamins and minerals in other food much smoother for your body.
Blend all ingredients for the dressing in a blender or food processor, until smooth and creamy. Taste and adjust any flavors as needed. Refrigerate until ready to use.
For the filling
Cut the onion into large, chunky slices.
Place onion slices on the bottom of slow-cooker.
Place the roast on top of the onions.
In a bowl, combine broth, 1 Tablespoon cumin, garlic and tomato sauce.
Pour over the top of the roast.
Covering the slow-cooker, cook on LOW for 6 to 8 hours.
Transfer meat to a cutting board.
Using two forks, shred the beef.
Strain the juices from the slow-cooker and save the juice.
Transfer shredded meat back to the slow-cooker.
Pour some of the strained juices over the shredded beef.
Add the enchilada sauce and tomato paste.
Add salt and extra cumin, to taste, for seasoning.